Little to say about supper tonight other than it was simple and tasty, just because it was so clean tasting and made use of a phenomenal hunk of parmigiano reggiano recently given to me by a good friend who has just returned from Italy. Pasta cooked and drained and swirled with a very good virgin olive oil, a dash of rock salt and a swizzle of black pepper plus a handful of fresh, fragrant, beautiful basil with shavings of the bard of cheeses.
Sometimes keeping things simple is all that is needed to make people smile at the supper table. And good ingredients. These three were made for each other….